Oven Baked Vegetables with Cashews

Ingredients

• 700g / 24.69oz waxy Potatoes
• 600g / 21.16oz Sweet Potatoes
• 300g / 10.58oz Carrots
• 20g / 0.7oz Cashew Nuts
• 20g / 0.7oz Whole Grain Breadcrumbs
• 4 tbsp Olive Oil
• 1 tsp Italian Herbs

Preparation

1. Preheat the oven to 250°C (482°F).
2. Peel and wash 700g / 24.69oz waxy Potatoes, 600g / 21.16oz Sweet Potatoes, and 300g / 10.58oz Carrots. Cut them into wedges using a crinkle cutter.
3. Finely grind 20g / 0.7oz Cashew Nuts in a food processor.
4. Mix the ground Cashew Nuts with 20g / 0.7oz Whole Grain Breadcrumbs and 1 tsp Italian Herbs.
5. Toss the vegetables in 4 tbsp Olive Oil and coat with the breadcrumb mixture.
6. Spread the vegetables on a baking sheet and bake for 30-40 minutes, reducing the heat if necessary to prevent burning.